High risk
Mitihue
A documentary account of Tahitian mitihue, a fermented coconut condiment traditionally associated with freshwater prawns. It records cultural context and source-reported risks without giving a household preparation method.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Roggenmischbrot 70/30
A rye-rich sourdough loaf with wheat flour, a dried-bread soaker and a small addition of baker’s yeast.
Must leib (Estonian black rye bread)
This Estonian rye loaf uses a sourdough preferment, a rye scald and soaked seeds, with a small amount of baker’s yeast. Two tins bake through a staged hot-to-moderate oven schedule.
Sourdough English muffins
A soft English muffin dough combines sourdough starter with baker’s yeast, then rises, is cut into rounds and cooks on a griddle. The starter adds tang; the added yeast helps it rise.
Elevated risk
Marcha
An ethnographic record of marcha (murcha), a dry starter cake used in Eastern Himalayan cereal fermentations. This page documents source-specific community knowledge and is not a recipe for making or storing starter.
Elevated risk
Mahewu from maize porridge and sprouted grain
A documentary account of Zimbabwean mahewu and one producer's formula. Its quantities exceed the stated vessels, and research does not validate it as a safe home method.
High risk
Khurunga (Buryat fermented milk)
Khurunga is a traditional Buryat fermented milk made with a kept mixed bacteria-and-yeast starter, giving a sour, lightly alcoholic and often fizzy drink that is also the base for milk spirit and curds.
Ihwaju
Thick, sweet Korean rice wine made with a rice-based starter called ihwagok and almost no added water, fermented into a paste that is eaten with a spoon or thinned with cold water.
High risk
Padaek
Padaek is a Lao salt-fermented freshwater fish paste used as a seasoning and preserved food. This record covers documented uses and safety gaps; it does not offer an unvalidated home method.
Soy sauce
Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.
High risk
Tucupi negro
Tucupi negro is a dark, pungent sauce that Amazonian Indigenous women make by pressing bitter cassava, settling its starch and simmering the juice for hours until it thickens.
Elevated risk
Istanbul bulgur and rice boza
A thick, pale Turkish winter drink of bulgur and rice cooked to a soft cereal base, sweetened with grape molasses and fermented for two days.
High risk
Mahyawa (mahyaveh)
Mahyawa, also written mahyaveh, is a traditional fish sauce from southern Iran, made by salting small sardines or anchovies in water, maturing them in jars and seasoning the filtered liquid with mustard and spices.
High risk
Nam pla
Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.
Gueuze
Belgian beer blended from young and mature spontaneously fermented lambics, then refermented in the bottle to natural carbonation. The recipe follows a 2,600-litre blend studied in 2024.
Elevated risk
Sicilian-style green brine olives
Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.
Elevated risk
Southern Ethiopian cheka with wheat and sorghum
A 2025 study formula combines wheat dough and sorghum porridge with sorghum malt and gesho in staged fermentation. Konso and Dirashe fieldwork records distinct cereal-and-leaf Cheka variants; the study formula is not universal.
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Elevated risk
Zimbabwean chibuku from red sorghum malt
A cloudy Zimbabwean beer brewed from malted red sorghum, given a two-day lactic souring and then a longer alcoholic fermentation.
Elevated risk
Palm wine
Palm wine is fermented sap from several palm species. West and Central African traditions differ in palm, tapping, vessel and serving stage; this page records shared principles without claiming one universal home-scale process.
Judima
Judima is a Dimasa fermented rice drink from Assam. A 2022 Dhansiri account describes humao starter and rice fermentation, but sources disagree on the thembra bark species and do not provide a complete or validated home batch.
Appam and hoppers
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Elevated risk
Apong
Apong names Mising rice beverages in Assam, including pale Nogin and ash-associated Po:ro. Sources describe distinct preparations and do not establish one unified household recipe or validated safety endpoint.
Elevated risk
Korean nuruk rice wine: makgeolli or yakju
A Korean grain wine fermented from steamed rice, nuruk and yeast in two mash additions, drawn off clear as yakju or blended cloudy with rice solids and water as makgeolli.
Elevated risk
Light-yellow maize tella from Mekelle
A pale Ethiopian maize tella, brewed from maize baked into a kita pancake at a gentler heat and then fermented in three stages with barley malt, gesho and water.
Elevated risk
Brown maize tella from Mekelle
A darker Ethiopian maize tella, brewed from maize baked into a hot, dry kita pancake and then fermented in three stages with barley malt, gesho and water.
Elevated risk
South African sorghum-and-maize umqombothi
A South African opaque beer soured from sorghum malt and maize meal, cooked as a thick porridge, then fermented again after a second addition of malted sorghum.
Elevated risk
Angami Zutho rice beer with piazu
Angami rice beer from Nagaland. A surveyed method mixed cooked rice with piazu, fermented it for about four days in summer or a week in winter, then added water and filtered it. The starter ratio leaves the rice-weight basis unclear.
Musalais
Musalais is a fermented grape drink documented among Uyghur producers in A’wati, southern Xinjiang. A studied process combines grape juice and heated pomace extract before spontaneous fermentation.
Mbege
Chagga beer from the slopes of Kilimanjaro in Tanzania, made by combining a fermented banana porridge with a sweet porridge of germinated finger millet and drunk fresh within a day or two.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
Elevated risk
Teff injera with saved ersho and absit
A two-stage Ethiopian teff injera method begins with saved ersho, ferments the main batter beneath refreshed surface water, then adds cooked absit before a final warm rest and griddle baking.
Elevated risk
Zambian munkoyo from maize meal and munkoyo root
A creamy, mildly sour Zambian cereal drink in which the dug roots of wild legumes supply both the enzymes that break the cooked starch down and the microorganisms that then ferment it.
Elevated risk
Namibian oshikundu (ontaku) with sorghum malt
A Namibian everyday drink of pearl-millet flour scalded with hot water, thinned with sorghum malt and bran and soured quickly by a spoonful of the previous batch.
Elevated risk
Maroua cochette from cooked rice and malt
An alcoholic rice beer from Maroua, Cameroon, brewed from boiled rice flour with some malt and started with chai or bili-bili.
Elevated risk
Malawian thobwa with corn and sorghum flour
A thick, sweet-sour Malawian drink of boiled maize flour into which sorghum flour is stirred before an overnight spontaneous fermentation.
Elevated risk
Dahyangheukmi yakju
A clear Korean rice wine made with aromatic Dahyangheukmi pigmented rice, matching rice-flour nuruk and takju yeast.
Elevated risk
Morogoro maize-and-sorghum togwa
A Tanzanian cereal drink of cooked maize and sorghum flour thinned by sorghum-malt enzymes, soured by lactic acid bacteria and often started with a little of the previous batch.
Elevated risk
Airag
Airag is Mongolia’s fermented mare’s-milk drink, traditionally churned with saved starter in a reusable cowhide khokhuur.
High risk
Abacha
Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.
Elevated risk
Kefir cheese (cold-strained)
The creator’s written method strains 700 mL kefir through tight cloth for 24 hours in a refrigerator and reports 240 g finished cheese.
Elevated risk
Luhya busaa with roasted maize and finger-millet malt
An opaque Kenyan maize beer: fermented maize paste is roasted into tsimbale, then mixed with finger-millet malt called kimera at ten to one and fermented a second time.
Barley miso (mugi miso)
A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.
Elevated risk
Pineapple-skin tepache with piloncillo and chile
An Oregon State food-science lab formula ferments pineapple skin and piloncillo with jalapeño and warm spices for three to five days, then strains and refrigerates it. The handout reports wide alcohol variability.
Merissa
Sudanese opaque sorghum beer made from soured, toasted, cooked and malted grain through three linked fermentations, drunk fresh while still fermenting.
High risk
'Nduja di Spilinga
Soft, spreadable Calabrian pork sausage made with a great deal of red chilli and fatty pork, stuffed into natural casings, sometimes smoked and matured while staying soft.
Elevated risk
Tigray Mies honey wine with gesho
An Ethiopian honey wine of the Tigray highlands, fermented with the leaves and stems of gesho, which supply both bitterness and the microorganisms that carry the ferment.
Elevated risk
Umqombothi
South Africa's opaque sorghum beer, soured by lactic acid bacteria before its mash is cooked and fresh malt stirred in, leaving a cloudy, creamy, cereal-thick drink that keeps only a day or two.
Viili
Viili is a Finnish cultured milk with a soft set and, in its western form, a stretchy texture. This small recurring batch uses a spoonful of previously cultured viili.
Fermented tomatillo salsa
Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.